Arugula And Radicchio Salad Food

RADICCHIO, PEAR AND ARUGULA SALAD

Steps:

• For the croutons: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the bread on each side with olive oil. Grill until grill-marked and golden, 1 to 2 minutes each side. Cool slightly and cut into 3/4-inch cubes. For the dressing: In a small bowl, whisk together the oil, wine, honey, mustard, salt and pepper until smooth.
• For the salad: Place the raddichio, arugula, pear slices, walnuts and croutons in a large bowl. Add the dressing and toss until coated. Using a vegetable peeler, shave the Parmesan on top and serve.

RADICCHIO, ORANGE BELL PEPPER AND ARUGULA SALAD WITH A CITRUS VINAIGRETTE

Steps:

• Slice the head of radicchio into thin slices. Remove stems from arugula. Wash under cold water and spin dry. Slice roasted orange bell pepper into strips.
• In a small bowl combine juices and mustard. Slowly drizzle in olive oil while whisking. Season with salt and pepper.

ARUGULA AND RADICCHIO SALAD WITH HAZELNUT VINAIGRETTE

Steps:

• In a blender, puree the hazelnuts with the vinegars. Add the Gorgonzola and puree for 1 minute. With the motor running, add the olive oil in a steady stream. Season to taste with salt and pepper.
• Wash arugula, pat dry, and separate leaves of radicchio. Break leaves into bitesized pieces.
• Just before serving, toss salad greens in a bowl with enough vinaigrette to coat leaves.

ARUGULA AND RADICCHIO WITH FETA AND DATES

Steps:

• Whisk together lemon juice, oil, salt, and pepper in a bowl until combined well.
• Halve dates lengthwise and thinly slice crosswise.
• Toss together arugula, radicchio, feta, and dates in a large bowl, then toss with enough vinaigrette to coat.

ROMAINE, RADICCHIO & ARUGULA SALAD

Steps:

• Whisk together first six ingredients in medium bowl.
• Gradually whisk in oil and season generously with fresh ground pepper.
• Toss greens with dressing.

ARUGULA AND RADICCHIO SALAD

Steps:

• Wash, dry and trim stems from arugula. Wash, dry and break radicchio into bite-size pieces.
• Whisk oil and vinegar together. Stir in arugula and radicchio, mixing to coat leaves well.

ARUGULA, ENDIVE, AND RADICCHIO SALAD

Steps:

• In a bowl whisk together oil and vinegar and season with salt and pepper.
• Discard coarse stems from arugula. Thinly slice radicchio and cut endives crosswise into 1/2-inch pieces. In a large bowl toss greens with vinaigrette until coated well.

BITTER GREENS SALAD WITH MELTED CHEESE

Steps:

• Heat the broiler to high.
• Whisk the red wine vinegar with 1/4 cup olive oil in a large bowl and season generously with salt and pepper. Add the radicchio and arugula and toss to coat them nicely. Taste and adjust the seasoning.
• Pile the salad on ovenproof plates or an ovenproof platter and top with the cheese. Broil the salad just until the cheese is melted, about 1 minute. Sprinkle the toasted hazelnuts on top and finish with a drizzle of saba. Serve right away.

BABY ARUGULA, ENDIVE AND RADICCHIO SALAD

Steps:

• Mix the Olive Oil, vinegar, honey and the juice of one orange in a large bowl.
• Add the chopped endive, radicchio and baby arugula leaves and toss.
• Serve with an Italian Pasta.